"These aren't pretty, but they are delicious. Serve with a salad for a great meal! You can freeze them for a quick dinner, but hide them or your family will eat them up!"
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40 m servings 360 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • Calories:
  • 360 kcal
  • 18%
  • Fat:
  • 17.2 g
  • 26%
  • Carbs:
  • 33.6g
  • 11%
  • Protein:
  • 17.2 g
  • 34%
  • Cholesterol:
  • 56 mg
  • 19%
  • Sodium:
  • 1091 mg
  • 44%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease 8 muffin cups.
  2. In a large skillet or frying pan, cook ground chuck with onion and garlic powder until evenly brown; drain off the grease. Stir in the barbeque sauce and simmer for another 3 minutes.
  3. Roll out each biscuit on a floured surface so that each biscuit is 6 inches across. Put the biscuit in the muffin tin and fold up sides to create a cup shape. Fill each biscuit fill almost to the top with the meat mixture; top with cheddar cheese.
  4. Bake in preheated oven until biscuits are baked, cheese is melted and tops are golden brown, about 15 minutes.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.


Read all reviews 542
  1. 745 Ratings

Most helpful positive review

I've been making these for years and my recipe is called Barbecups. I don't roll the biscuits out in flour from the refrigerated roll package. I just spray Pam into a cupcake muffin pan, plop t...

Most helpful critical review

I've been making these for years as other posters have stated. Proper name is Barbecups, a Pillsbury bake off prize winner from the 60's. The amount of barbeque sauce needed is only 1/2 cup, no...

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Most positive
Least positive

I've been making these for years and my recipe is called Barbecups. I don't roll the biscuits out in flour from the refrigerated roll package. I just spray Pam into a cupcake muffin pan, plop t...

The concept was so neat I had to try them. The husband and kids liked. Had to come up with side dishes. Plan to use this idea for eggs with sausage and cheese. Thanks a lot!!

WOWWW!!! I Have a family 5... So we have to change up to keep every one happy... I doubled the recipe and used 2 pkgs of biscuits that had 10 in a pack.. All 3 children helped, even my son.. Ver...

We were craving tacos, but were out of shells. The kids and I loved these with taco filling in them, shredded Mexican cheese mixture on top and salsa & sour cream on the side. The only reason I ...

These were very "curious" little things, and the family loved them. They were easy to make and very tasty. The left over ones were easy to freeze and reheat. We will be making these again.

I added some balsamic vinegar and dry mustard to generic barbeque sauce. Also prefered using minced garlic rather than the powder. Great dish.....good comfort food.

Help! I cook a lot and I'm not sure what I did wrong. They're GREAT but I had a lot left over. I purchased the dinner sized biscuits (8/pkg) and had half the filling and cheese left over. Am...

Good stuff. The kids loved the name, and the meal. Easy enough to make, and we figured one could add other ingredients or change the BBQ sauce to any number of things.

These were good and easy to make. I can see how another reviewer thought these were reminiscent of school cafeteria food. It did taste like sloppy joes on top of biscuits....but that is what t...

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